Goi Cuon Shrimp and Pork Summer Rolls

Ingredients

• 8 oz boneless pork shoulder
• 1 tsp salt
• 18 large shrimp, peeled and deveined
• 4 oz dried rice vermicelli
• 12 rice paper wrappers
• 1 head green leaf lettuce, leaves separated
• 1 bunch mint
• 1 bunch Thai basil
• 1/4 cup fish sauce
• 1/4 cup sugar
• 1/4 cup fresh lime juice
• 3/4 cup warm water
• 2 cloves garlic, minced
• 1 Thai chili, minced

Method

1. Simmer the pork in salted water until it reaches 145°F, about 20 minutes, then rest it 3 minutes and slice very thin.
2. Poach the shrimp in the same water until pink and they reach 145°F, about 2 minutes, then halve them lengthwise.
3. Cook the vermicelli 3 minutes, rinse in cold water and drain.
4. Stir the fish sauce, sugar, lime juice, warm water, garlic and chili together for the nuoc cham.
5. Dip one rice paper in warm water for a few seconds, lay it on a damp board, and layer lettuce, noodles, herbs and pork near the bottom with 3 shrimp halves above.
6. Fold in the sides and roll up tightly, then repeat and serve with the sauce.

Notes